Lemon Chiffon Gingersnap Pie Recipe

Name: Lemon Chiffon Gingersnap Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups gingersnap crumbs; 5 tablespoons unsalted butter, melted; 3/4 cup sugar, plus; 3 tablespoons sugar; 2 1/4 teaspoons unflavored gelatin powder; 1/8 teaspoon kosher salt; 1 1/4 cups gingersnap crumbs; 5 tablespoons unsalted butter, melted; 3/4 cup sugar, plus; 3 tablespoons sugar; 2 1/4 teaspoons unflavored gelatin powder; 1/8 teaspoon kosher salt; 3/4 cup fresh lemon juice, strained; 1 tablespoon finely grated orange zest; 4 large egg yolks, lightly beaten; 1 1/4 cups heavy cream; 1/4 cup powdered sugar

Servings: persons

1 1/4 cups gingersnap crumbs
5 tablespoons unsalted butter, melted
3/4 cup sugar, plus
3 tablespoons sugar
2 1/4 teaspoons unflavored gelatin powder
1/8 teaspoon kosher salt
1 1/4 cups gingersnap crumbs
5 tablespoons unsalted butter, melted
3/4 cup sugar, plus
3 tablespoons sugar
2 1/4 teaspoons unflavored gelatin powder
1/8 teaspoon kosher salt
3/4 cup fresh lemon juice, strained
1 tablespoon finely grated orange zest
4 large egg yolks, lightly beaten
1 1/4 cups heavy cream
1/4 cup powdered sugar

1
Preheat the oven to 350 degrees.
2
In a bowl, stir together the crumbs, butter, and 3 Tbsp sugar until the crumbs are evenly moistened.
3
Pat the crumb mixture firmly and evenly into the bottoms and all the way up the sides of a 9-inch pie pan or dish.
4
Bake until the crust is firm, 5-7 minutes.
5
Pour 1/4 cup cold water into a saucepan and sprinkle with the gelatin.
6
Let stand until the gelatin softens and swells, 5-10 minutes.
7
Stir in the 3/4 cup sugar, salt, lemon juice, orange zest, and egg yolks; the mixture will be lumpy.
8
Cook over medium heat, stirring continuously, until the gelatin melts and the mixture thickens, 6-8 minutes.
9
Do not allow the mixture to boil.
10
Set the saucepan in an ice bath until the mixture is cool to the touch.
11
In a large bowl, using an electric mixer, whip the cream and powdered sugar on med-high speed until thick, soft peaks form.
12
Spoon the whipped cream into the gelatin mixture and fold together with a rubber spatula until smooth.
13
Pour into the prepared crust, smoothing the top.
14
Refrigerate the pie until chilled and firm, 3-4 hours.
15
Let stand at room temperature for 20 minutes before serving.

1192

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/4 cups gingersnap crumbs, 5 tablespoons unsalted butter, melted, 3/4 cup sugar, plus, 3 tablespoons sugar, and more.

Yes, Lemon Chiffon Gingersnap Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Chiffon Gingersnap Pie

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